White Chicken Chili

1lb. Cubed chicken

1 small onion

2 cloves minced garlic

Sauté these 3 ingredients, once chicken is cooked through add:

3 cans drained white beans (greater northern)

1 can chicken broth

1can green chilies

1tsp. Salt

1tsp. Oregano

1tsp. Cumin

1/2 tsp. pepper

Bring to a boil. Simmer uncovered 30 min. Remove from heat and stir in 1 cup sour cream and 1/2 cup half and half. 

(I added some corn, but it's yummy without. You can use reduced fat sour cream and half and half and it still tastes pretty good)

Serve with chips

Doug's Chili

Ingredients:

Browned Ground Beef with onion pepper and black pepper
Two Cans Ranch Style Beans
One Can Ranch Style Beans with Jalapeno
(Any other kind of bean you want to add like black eyed peas, light or dark kidney, etc)
Chili powder to taste (about 1 T or more)
Worchestershire Sauce to taste (2T or more)
One Can of Tomato Sauce with half can of added water
One Can or 2 C of Stewed Tomatoes
Any chopped onions or peppers you'd like.

Place all ingredients in a crock pot and cook on low for 6-8 hours.  Eat topped with cornbread, cheese, red onions, and/or sour cream.

This is usually the recipe we follow, and it is adjusted every time according to what we have on hand.  Our most recent batch included red peppers, anaheim's and also banana peppers and I loved how sweet it tasted.  It is not "hot" at all.
    
Of course, like stew, I love this better the next day!